1/2 cup butter
1 (12 ounce) can whole milk
1 1/2 teaspoons white sugar
1 1/2 teaspoons lemon juice
1/3 cup all-purpose flour
1 teaspoon baking soda
1 1/2 tablespoons white sugar
1/3 teaspoon salt
Drain whole milk and cream by blending well with water; do not over mix. Stir lemon juice into lemon mix, dilute slightly.
Spread butter in a cube splash shape over the milk cake layer. Pour lemon syrup over butter mixture, and spread evenly. Cover and refrigerate overnight.
Stir butter cream into remaining lemon syrup and lemon meringue. Arrange under corner of bottom of cake pan. Place cake over soup for glaze. Place over soup on foil or plastic plate; garnish with sliced oranges.
Return to refrigerator overnight. Remove foil from top of cake and frost with white frosting. Serve warm or cold.